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Low-Fat Fish Flour as a Protein Supplement for Lactating Dairy Cows^{1, 2,}

Department of Dairy Science, Clemson University, Clemson, South Carolina

ABSTRACT

Fish and fish by-products represent almost unlimited sources of raw materials for use in animal feeds, human foods, and many facets of the chemical industry. One of the most obvious uses of fish in animal and human nutrition is as a protein source. More than 50% of the world population is suffering from diet protein shortages. It may be argued that fish proteins should be utilized directly by humans. This is an obvious suggestion for severely underdeveloped areas. However, as the standards of living of various peoples rise, they tend to eat less fish and rely more on the products of domestic animals for dietary protein. The obvious alternative is to use fish as a protein source in animal nutrition. Fish protein has, indeed, been used successfully and efficiently in swine and poultry production. In Norway, considerable quantities of fish meal, especially herring meal, have been used as a protein source for ruminants.

¹ Technical contribution no. 560, South Carolina Agricultural Experiment Station, Clemsou University, Clemsou, South Carolina. Published by permission of the Director.

² Supported in part by a grant-in-aid from the Viobin Corporation, Monticello, Illinois.

Presented in this report are the results of a lactation study in which a low-fat fish flour was compared as a ruminant protein supplement with soybean oil meal and peanut oil meal.